If you tend to compost your potatoes the second you see little sprouts pop up, you’re not alone. But despite looking like you’re about to bite into one of your propagated plants (seriously—have you seen sweet potato vine plants?), sprouted potatoes are still totally fine to eat. Just scrape off the sprouts and enjoy.
With that being said, once those sprouts are gone, there’s no time to waste—you’ve gotta decide how to eat those potatoes, stat. And what better way to enjoy them than turning them into potato tortillas? Max La Manna, a food waste expert and the author of More Plants Less Waste, shared his go-to recipe on Instagram. “All you need are potatoes and flour—that’s it,” he says.
Making his potato tortillas recipe is easy. After boiling the potatoes, you simply mash them up and add a little flour. What you’re left with is an ooey-gooey dough. From there, you’ll be able to create your tortillas.
The next time you’re planning a taco night, pile your plant-based meat onto these potato tortillas with all your favorite fixings. (Including this simple vegan sour cream made from tofu!) Not only are you reducing food waste, but you’re also skipping a trip to the grocery store and cutting down on the amount of plastic packaging you’re bringing into your home. Talk about a win-win.
Potato Tortillas Recipe
One medium to large potato, peel on
1 cup all-purpose flour
1. Cut up, boil, and mash your potato.
2. Add half the flour to the bowl of mashed potatoes until combined, then add the remaining flour until you form a ball of dough.
3. Allow the dough to rest for 10 minutes before cutting into 8 equal parts.
4. Dust the surface with flour and roll each ball of dough with a rolling pin.
5. Place the tortillas in a hot pan over medium-high heat and cook for one minute on each side.
6. Keep the cooked tortillas on a plate covered with a dish towel to keep them warm and flexible while you cook the rest.
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